The influence of Glu-1
and Glu-3
loci on dough rheology and bread-making properties in wheat (Triticum aestivum
L.) doubled haploid lines
2017 ◽
Vol 97
(15)
◽
pp. 5083-5091
◽
Keyword(s):
2020 ◽
Vol 56
(No. 4)
◽
pp. 150-158
Keyword(s):
1987 ◽
Vol 74
(1)
◽
pp. 31-37
◽
Keyword(s):
2007 ◽
Vol 20
(2)
◽
pp. 37-41
2010 ◽
Vol 9
(3)
◽
pp. 408-417
◽
Keyword(s):
Keyword(s):
2018 ◽
Vol 112
◽
pp. 299-311
◽
Keyword(s):